During cold winter it is wonderful to have hot soup to warm up. I don't like western broccoli soup that is blended into a pulp, prefer to have texture to look at and to appreciate.
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| Broccoli parsnip soup with sesame and seaweed flakes |
1. Bring to boil potato and parsnip, cut into small cubes, couple of minced garlic, season with salt and pepper.
2. When potato starts to dissolve, add broccoli cut into small pieces, cook until soft.
3. Serve on bowls, sprinkle roasted sesame and seaweed flakes on top.
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